cake recipes

Double Chocolate cheesecake muffins

March 16, 2015

Double Chocolate cheesecake muffins

As part of my new job, I travel to Leipzig every Wednesday. It seems like a really cool city from what I have heard and seen of it.  As part of this, my colleagues have a tradition of buying a double chocolate cheesecake muffin from Starbucks and getting it warmed up for the ride home.

I took one look at those babies and thought… I need to bake them. So here is my take on them. I looked up a couple of recipes, and many of them didn’t use egg for the cake batter. I personally think egg is really important for muffins, because it gives them that fluffier, airier feeling. So, my recipe has eggs in, but feel free to leave them out, if you like a denser cake.

Double Chocolate cheesecake muffins

I also had a lovely weekend of hanging out with friends, eating, drinking and dancing. My friend Izzy is just training to become a tour guide in Berlin, so she took us on a 4 hour walking tour of the city.. and I am seriously impressed by both her knowledge and how interesting the history of Berlin is. We learnt about everything from the inception of Berlin to the current day.

As I had time to actually check out the blogosphere this weekend – here are some of my recommendations and favourites.

  1. Gluten free sourdough bread
  2. How to frost a cake – and make it all smooth and perfect
  3. 21 tasty vegetarian casseroles – for those of us that are trying to cut down on meat and are finding it slightly uninspiring!
  4. 6 unusual products to use as a planter – cool home decor plant ideas.
  5.  I am always looking for convenient lunch ideas – here are some great ones to take to work or school.

Double Chocolate cheesecake muffins

Here is the double chocolate cheesecake muffin recipe:

Double Chocolate cheesecake muffins


  1. Cream cheese filling:
  2. 230g cream cheese
  3. 65g sugar
  4. 1 egg
  5. 1/2 tsp vanilla essence
  6. For the chocolate cake
  7. 1 1/2 cup spelt flour
  8. 1 cup (190g) brown sugar
  9. 30g cocoa powder
  10. 1 tsp baking powder
  11. 1 cup (240ml) water
  12. 1/3 cup (80ml) oil (rapeseed)
  13. 1 tsp vineger
  14. 1 egg
  15. 1/2 tsp Vanilla essence


  1. Preheat the oven to 180 degrees celcius and place muffin cases into a muffin baking tray
  2. For the chocolate cake, put all the ingredients in a mixer and mix together.
  3. Spoon this batter into the muffin cases until they are about 2 thirds full
  4. For the cream cheese filling, add all the ingredients to a mixer and mix until light and spoon 1 - 2 tsp over each chocolate muffin
  5. Bake for about 25 - 30 minutes or until a skewer comes out clean

Have a fantastic week people!


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  • Reply Thea @ Baking Magique March 16, 2015 at 11:29 am

    Thanks for linking to my blog! Your blog is lovely and these muffins look divine!

    • Reply Trisha March 17, 2015 at 9:48 am

      THANKS – i love your blog

  • Reply Mariana @The Candid Kitchen March 16, 2015 at 10:01 pm

    Muffins definitely eggs!!! These look lovely, would be GONE in a sec in my house x

    • Reply Trisha March 17, 2015 at 9:48 am

      yes – they were gone pretty quick 🙂

  • Reply Holly March 18, 2015 at 6:12 pm

    Nice Wednesday ritual 🙂 Your muffins look delicious!

    I’ve been making mason jar salads and bringing them to work for a week now. Totally loving it.


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